Vegan Mediterranean Couscous Bowl
Fluffy couscous tossed with crisp cucumber, juicy tomatoes, and a tangy lemon dressing.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat, Sesame
This bowl layers steamed couscous with chopped cucumber, tomatoes, red onion, olives, and chickpeas, finished with a bright lemon-herb dressing. It comes together quickly on the stovetop, making it suited for weeknight dinners or make-ahead lunches. The combination of crisp vegetables, briny olives, and creamy hummus reflects classic Mediterranean flavors in a fully plant-based format.
Ingredients
- 1 1/2 cups dry couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup kalamata olives, pitted and halved
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 cup hummus
- salt and black pepper, to taste
Method
-
In a 2-quart saucepan, bring the vegetable broth and 1 tablespoon olive oil to a boil.
-
Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.
-
Fluff the couscous with a fork and spread it on a baking sheet to cool slightly.
-
While the couscous cooks, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
-
In a small bowl, whisk together the lemon juice, 3 tablespoons olive oil, minced garlic, and dried oregano.
-
In a large bowl, combine the cooled couscous, cucumber, tomatoes, red onion, olives, chickpeas, parsley, and mint.
-
Pour the lemon dressing over the couscous mixture and toss to coat evenly.
-
Season with salt and black pepper to taste.
-
Divide the couscous mixture among four bowls and top each with a dollop of hummus before serving.
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Vegan Mediterranean Couscous Bowl
This bowl layers steamed couscous with chopped cucumber, tomatoes, red onion, olives, and chickpeas, finished with a bright lemon-herb dressing. It comes together quickly on the stovetop, making it suited for weeknight dinners or make-ahead lunches. The combination of crisp vegetables, briny olives, and creamy hummus reflects classic Mediterranean flavors in a fully plant-based format.
30 min 4 servings 410 cal
Ingredients
- 1 1/2 cups dry couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup kalamata olives, pitted and halved
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup lemon juice
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 cup hummus
- salt and black pepper, to taste
Method
- 1
In a 2-quart saucepan, bring the vegetable broth and 1 tablespoon olive oil to a boil.
- 2
Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.
- 3
Fluff the couscous with a fork and spread it on a baking sheet to cool slightly.
- 4
While the couscous cooks, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
- 5
In a small bowl, whisk together the lemon juice, 3 tablespoons olive oil, minced garlic, and dried oregano.
- 6
In a large bowl, combine the cooled couscous, cucumber, tomatoes, red onion, olives, chickpeas, parsley, and mint.
- 7
Pour the lemon dressing over the couscous mixture and toss to coat evenly.
- 8
Season with salt and black pepper to taste.
- 9
Divide the couscous mixture among four bowls and top each with a dollop of hummus before serving.
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